Vegetarian Yorkshire Pudding Pies Recipe

How to Make Vegetarian Yorkshire Pudding Pies


  1. Preheat the oven to 220°C (200°C fan-forced). Lightly grease the rims of the cake tins.
  2. Combine flour and a pinch of salt in a mixing bowl.
  3. Whisk the eggs with the milk in another bowl. Make a well in the centre of the flour and gradually add the egg mixture, slowly beating until you have a smooth batter.
  4. Divide the oil between the cake tins and place in oven to heat up.
  5. Remove from oven and divide the batter between the tins and place in oven for 15-20 minutes or until risen and crisp. Set aside.
  6. For the filling, reduce oven heat to 200°C (180°C fan-forced). Toss the pumpkin cubes in 1 tablespoon of oil and place on a baking tray lined with baking paper.
  7. Bake in oven for 20 minutes or until tender and golden.
  8. Meanwhile, heat the remaining oil in a medium-sized frying pan and cook the onion for 5 minutes over medium heat or until softened.
  9. Break the eggs into a large bowl. Whisk together with the cream. Fold through the roasted pumpkin, cooked onion and cheese. Season with salt and pepper.
  10. Place the Yorkshire pudding cases on 2 baking trays. Divide the filling between the cases. Bake in oven for 25-30 minutes or until cooked and firm.
  11. Garnish with fresh basil leaves and serve.